Fried Crawfish Tails

----CRAWFISH----

1 lb crawfish tails, peeled, - and devei; ned
1/2 cup sherry
1 1/2 cup flour
2 large eggs
1 pinch salt
12 oz beer, dark
1 dash pepper, cayenne
1 pepper (to taste)
1 salt (to taste)
1 oil (for deep fat frying)

----SAUCE----

2 large egg yolks
1 tablespoon juice, lemon
1/2 teaspoon mustard, dry
1/4 teaspoon sauce, worcestershire
1 dash tabasco
3/4 cup oil
1 tablespoon water, hot
1 tablespoon sherry
1 teaspoon chives, minced
1 teaspoon ketchup
1 dash pepper, cayenne
1 pepper (to taste)
1 salt (to taste)

Crawfish: =========

Marinate the tails in sherry for an hour or more. Meanwhile, mix
the cup of flour, eggs, salt and cayenne until smooth and slowly add
beer to make the batter the consistency of pancake batter. Drain
tails and roll in remaining flour. Shake off excess and dip in
batter. Fry in hot oil until golden.

Sauce: ======

Beat the yolks with lemon juice, mustard, Worcestershire and
Tabasco. Slowly drizzle in oil to form mayonnaise base. Add hot water
to stabilize the sauce. Fold in remaining ingredients and correct
seasoning. Serve with hot crawfish tails.

Fried Catfish

1 peanut oil or vegetable
1 cooking oil
1 louisiana hot sauce
1 catfish filets -- 2-3
1 pieces
1 salt -- to taste
1 corn flour or fish fry


Heat oil on high heat to about 375 . Wash the filets and pat dry with
a paper towel. Place in a tray, splashing well with liquid hot sauce,
sprinkle with salt. Roll the fish to spread the seasoning evenly.
Drop the filets into a tray of corn flour or fish fry, battering them
evenly, so that they are completely covered in corn flour. Test the
oil's temperature. If hot enough, remove filets from corn flour,
shake off excess flour and gently drop filets into oil. Cook until
golden. Remove from the oil, drain for a minute, then serve.

Fresh Tuna Souvlaki

1 2 4 bay leaves
1 1 clove garlic, -- crushed a
: peeled
1/2 ts kosher salt
3 TB fresh lemon juice
1 TB olive oil
: Freshly ground black pepper
: to taste
1 1/4 lb fresh tuna steak, -- trimmed
: skin
: and any dark portions, cut
: into -- 1 1/4inch cubes
: Lemon wedges for garnish


In a bowl, cover bay leaves with water; let soak for 30 minutes. If
using wooden skewers for the souvlaki, soak four 10inch skewers in
water as well. With the side of a chef's knife, mash garlic with
salt. Transfer to a small bowl and whisk in lemon juice, wine,
oregano, oil and pepper. Measure out 3 tablespoons and reserve for
basting. Place tuna in a shallow glass dish and pour the remaining
marinade over it, turning to coat. Cover and marinate in the
refrigerator for 20 to 30 minutes, turning often.
Meanwhile, prepare a charcoal fire or preheat a gas grill.
Thread the marinated tuna onto skewers, placing a soaked bay leaf
between each piece of fish. Grill the souvlaki, covered, turning
several times and basting the browned sides with the reserved
marinade, until the tuna is opaque in the center, 8 to 12 minutes.
Serve with lemon wedges.

Yield: 4 serving